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Quick Gluten-Free Zucchini Bread

  • Author: Nele Liivlaid
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings 1x


Healthy gluten-free subtly sweet zucchini quick bread that doesn’t use refined sugar or oil.


  • 300 ml (120 g) oat flour
  • 140 ml (80 g) unroasted buckwheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2 cups (480 ml) coarsely grated zucchini
  • 1 ripe banana
  • 1 cup (240 ml) plant-based milk (I used unsweetened rice milk)
  • 68 dates (I used 6 as I did not want it overly sweet)


  1. Soak the dates in milk for about 30 minutes. Chop them first, if very dry. Put dates, milk and banana in a blender and process until smooth.
  2. In a bowl, mix together flours, baking powder/soda and cinnamon.
  3. Pour wet mixture into bowl and mix the ingredients well. Carefully mix in grated zucchini.
  4. Grease a bread loaf or line it with parchment paper and pour the mixture in. Bake at 350 F (175 Celsius) for 65-70 minutes until tooth-stick comes out clean.
  5. Let cool and enjoy.
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Method: Baking


  • Serving Size: 1 serving
  • Calories: 111 kcal
  • Fat: 1.49 g
  • Carbohydrates: 21.2 g
  • Fiber: 2.64 g
  • Protein: 3.23 g

Keywords: zucchini bread

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